Low Fat Corn Chowder
Warm up with a comforting bowl of Low Fat Corn Chowder, a lighter take on the classic comfort food that doesn't skimp on flavor. This creamy, dairy-free chowder combines the natural sweetness of fresh or frozen corn with hearty potatoes, smoky paprika, and fragrant thyme for a dish that’s as satisfying as it is wholesome. Made with a nourishing base of low-sodium vegetable broth and unsweetened almond milk, this recipe is perfect for those looking for a heart-healthy, vegan-friendly option. With just 15 minutes of prep time and a one-pot cooking method, it’s an easy, fuss-free meal that’s ready in under 40 minutes. Serve it with a sprinkle of fresh parsley for a pop of color and extra freshness. Whether you’re meal prepping or enjoying it right from the stove, this Low Fat Corn Chowder is sure to delight!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 cups potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or other low-fat milk alternative)
- 1 bay leaf
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and celery to the pot, and sauté for 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced potatoes, corn, vegetable broth, bay leaf, smoked paprika, dried thyme, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot and discard it.
Using an immersion blender, blend the soup slightly to create a creamy texture while leaving some chunks of potatoes and corn for added texture. Alternatively, transfer about 2 cups of soup to a blender, puree, then return it to the pot.
Stir in the almond milk and heat the soup for 2-3 minutes, being careful not to let it boil.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 54.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 739 mg | 57% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 6336 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
